rosemary roasted carrots ingredients 2 bunches of small carrots (about 24), peeled 1 tbsp. olive oil 1 tbsp. minced rosemary salt and pepper instructions Preheat oven to 400 degrees. Toss carrots with olive oil on a rimmed baking sheet. Sprinkle with rosemary, salt & pepper. Bake 20-25 minutes or until tender.
Pickled mini Carrot 8 oz. (1/2 pound) mini carrots 1 cup water 1/2 cup white vinegar 1/2 cup champagne vinegar 1 tablespoons sugar 1-2 garlic cloves, peeled 1 tablespoons dill seeds 1 tablespoons salt 1 teaspoon coriander seeds 1/4 cup fresh dill